Taste of Home Ultimate Beef, Chicken and Pork Cookbook: The Ultimate Meat-Lovers Guide to Mouthwatering Meals

By Trusted Media Brands

MEAT…IT’S WHAT’S FOR DINNER!  OVER 300 OF OUR BEST BEEF, CHICKEN AND PORK RECIPES FOR THE GRILL, THE STOVETOP, OR THE OVEN TO SATISFY YOUR FAMILY’S CARNIVOROUS APPETITE!

From grilled steaks and bacon-wrapped chicken breasts to finger-licking chops and savory roasts, this three-in-one cookbook of meaty favorites promises to satisfy the heartiest of appetites. Take a look inside Taste of Home Ultimate Beef, Chicken & Pork Cookbook, and you’ll discover 312 stick-to-your-ribs specialties. Dig in to barbecued classics as well as fiery new favorites, and don’t miss the oven-roasted tenderloins, fast stovetop fillets and slow-cooked stews that are sure to become staples at your table. This meaty collection also includes three At-a-Glance Icons to help you create the perfect meal, regardless of your schedule. Best of all, these stick-to-your-ribs delights were tested and approved by the Taste of Home Test Kitchen pros so you know that every dish will turn out perfect!
CHAPTERS

Ultimate Beef

Beef 101

Quick Bites

Flame-Broiled Faves

Stovetop Suppers

Roasts and Other Oven Entrees

Simply Slow-Cooked

Sandwiches & More

 

Ultimate Chicken

Chicken 101

Easy Appetizers

Grilled to Perfection

Skillet Recipes

Oven Dinners

Slow-Cooked Favorites

Soups, Stews and Sandwiches

 

Ultimate Pork

Pork 101

Quick Bites

Fiery Favorites

On the Stovetop

Hit the Oven

Slow-Cooker Staples

Sammies & More

• Language: English
• Publisher: Trusted Media Brands
• Release date: Jun 6, 2017
• ISBN: 9781617656491

Book preview

BEEF

[101]

Bone up on the facts behind one of our favorite main-course meats.

Beef is a staple in kitchens from coast to coast. From succulent steaks and juicy burgers to savory meatballs and sizzling fajitas, it’s the cornerstone of hearty dinners loaded with comforting appeal.

Review these pointers and then dig into the beefy recipes that follow. Whether grilled, slow-cooked or simmered on the stovetop, the meals in this section come together quickly and easily for lip-smacking dinnertime success!

BECOME A BEEF BARON…

• Look for a bright cherry red color in ground beef, steaks and roasts. Avoid meat with gray or brown patches.

• Watch for excessive liquid in the package, which can indicate improper storage.

• Select items with sell-by dates that are later than the day of your purchase. If it’s the same date, use the beef that day or freeze it for later.

• Can’t find what you need? Ask the butcher! The team behind the counter might have some cuts in back or be able to suggest substitutes.

WHERE’S THE BEEF?

• Tender cuts of beef are the rib (both rib roasts and rib steaks), short loin (including T-bone, porterhouse, strip and tenderloin steaks) and top sirloin.

• Ground beef, beef stew meat and cubed steak are generally considered tender cuts.

• Less tender cuts include chuck, bottom sirloin (tri-tip roast), plate (skirt steak), flank steak, top round steak, shank and brisket.

LOVE ’EM TENDER

• Moist-heat techniques (slow-cooking, braising and simmering) work well for less tender cuts of beef.

• Marinating tenderizes tough cuts while adding flavor.

• Consider dry-heat methods such as grilling, roasting, pan-frying and broiling when preparing tender cuts.

GRILLING GUIDELINES

Everyone loves a flame-broiled specialty sizzling hot from the grill. When heating up a charcoal grill, leave the vents open. This allows air to escape through the top, ultimately pulling air in through the bottom vent and heating up the coals.

Check for doneness with an instant-read thermometer. First, remove the beef from the grill. Carefully insert the thermometer horizontally from the side, and try to get the reading from the center of the beef.

HAVE IT YOUR WAY! A MEAT THERMOMETER SHOULD READ

145° for medium-rare

160° for medium

170° for well-done

QUICK BITES

Beef up your appetizer lineup with these hearty snacks that are sure to satisfy a crowd. Roast beef, flank steak, ground beef and thinly sliced sirloin lend familiar appeal to these substantial party starers. Try any of these beefy bites the next time you’re hosting the gang. You’ll find 16 new favorites among the following pages.

REUBEN WAFFLE POTATO APPETIZERS

I turned the classic Reuben sammie into a fun appetizer by stacking corned beef and sauerkraut on waffle fries.

—GLORIA BRADLEY NAPERVILLE, IL

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PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 4 DOZEN

1 package (22 ounces) frozen waffle-cut fries

4 ounces cream cheese, softened

2 cups shredded fontina cheese, divided

1/3 cup Thousand Island salad dressing

3 tablespoons chopped sweet onion

1 1/2 teaspoons prepared horseradish

12 ounces sliced deli corned beef, coarsely chopped

1 cup sauerkraut, rinsed, well drained and chopped

2 tablespoons minced fresh chives

1. Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended.

2. Remove fries from oven; reduce oven setting to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and fontina cheese. Bake 8-10 minutes or until cheese is melted. Sprinkle with chives.

PER SERVING 1 appetizer: 62 cal., 4g fat (2g sat. fat), 12mg chol., 168mg sodium, 4g carb. (0 sugars, 0 fiber), 3g pro.

TOP TIP

EASY DINNER

These substantial appetizers can also make for a fast, comforting meal. Simply serve them alongside piping hot bowls of soup and a fresh green salad for a no-fuss dinner any night of the week.

TERIYAKI BEEF JERKY

Jerky is a portable, chewy snack—and you can make your own with our recipe. The meat has a savory flavor and a bit of heat.

—TASTE OF HOME TEST KITCHEN

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PREP: 40 MIN. + MARINATING • BAKE: 4 HOURS • MAKES: 8 SERVINGS

1 beef flank steak (1 1/2 to 2 pounds)

2/3 cup reduced-sodium soy sauce

2/3 cup Worcestershire sauce

1/4 cup honey

3 teaspoons coarsely ground pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon liquid smoke

1. Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips.

2. Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.

3. Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade.

4. Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer’s directions.)

5. Remove from oven; cool completely. Using paper towels, blot any beads of oil from jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

PER SERVING 1 ounce: 132 cal., 6g fat (3g sat. fat), 40mg chol., 139mg sodium, 2g carb. (1g sugars, 0 fiber), 17g pro.

SMOKED GOUDA & ROAST BEEF PINWHEELS

Our local deli makes terrific roast beef sandwiches; I made this pinwheel appetizer to re-create that taste. So much flavor in such little treats!

—PAMELA SHANK PARKERSBURG, WV

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PREP: 20 MIN. • BAKE: 15 MIN./BATCH • MAKES: 4 DOZEN

3/4 pound sliced deli roast beef, finely chopped

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 package (6 1/2 ounces) garlic-herb spreadable cheese

1 cup shredded smoked Gouda cheese

1/4 cup finely chopped red onion

2 tubes (8 ounces each) refrigerated crescent rolls

1. Preheat oven to 375°. In a small bowl, mix the first five ingredients until blended. On a lightly floured surface, unroll one tube of crescent dough into one long rectangle; press perforations to seal.

2. Spread half of the roast beef mixture over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four 1/2-inch slices. Place on parchment paper-lined baking sheets, cut side down. Repeat with remaining crescent dough and roast beef mixture.

3. Bake 12-14 minutes or until golden brown. Refrigerate leftovers.

PER SERVING 1 appetizer: 71 cal., 5g fat (2g sat. fat), 11mg chol., 160mg sodium, 4g carb. (1g sugars, 0 fiber), 3g pro.

FAST FIX

GROUND BEEF TACO DIP

It’s not a football party without taco dip! This version, made with spicy ground beef and fresh toppings, does not disappoint the diehards. It’s full of classic flavors and is a little extra filling for game day appetites.

—PACKERS WOMEN’S ASSOCIATION GREEN BAY, WI

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START TO FINISH: 25 MIN. • MAKES: 24 SERVINGS

1 pound lean ground beef (90% lean)

3/4 cup water

2 envelopes taco seasoning, divided

1 container (16 ounces) fat-free sour cream

1 package (8 ounces) cream cheese, softened

2 cups shredded iceberg lettuce

1 cup shredded cheddar cheese

3 medium tomatoes, finely chopped

1 medium green pepper, finely chopped

1 can (2 1/4 ounces) sliced ripe olives, drained

1. In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly.

2. Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

PER SERVING 1/2 cup: 116 cal., 7g fat (3g sat. fat), 30mg chol., 378mg sodium, 7g carb. (2g sugars, 0 fiber), 7g pro.

5

INGREDIENTS

GRILLED STEAK APPETIZERS WITH STILTON SAUCE

Here’s a hearty appetizer that will get any gathering off to a delicious start. The rich, elegant Stilton cheese sauce complements the grilled steak to perfection.

—RADELLE KNAPPENBERGER OVIEDO, FL

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PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 20 APPETIZERS (3/4 CUP SAUCE)

2 boneless beef top loin steaks (8 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup white wine or chicken broth

1/3 cup heavy whipping cream

3 tablespoons sour cream

2 ounces Stilton cheese, cubed

1. Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove meat to a cutting board and keep warm.

2. In a small saucepan, bring wine to a boil; cook until reduced by half. Add cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Remove from the heat. Add sour cream and cheese; stir until cheese is melted.

3. Cut steaks into 1-in. cubes; skewer with toothpicks. Serve with sauce.

NOTES Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak depending on your region. You may substitute 1/3 cup crumbled blue cheese for the Stilton cheese.

PER SERVING 1 appetizer: 60 cal., 4g fat (2g sat. fat), 19mg chol., 64mg sodium, 0 carb. (0 sugars, 0 fiber), 6g pro. Diabetic Exchanges: 1 lean meat, 1/2 fat.

SPICY BEEF SKEWERS

The fragrant spices and full flavors of North African cuisine make these kabobs tasty and distinctive party fare.

—ROXANNE CHAN ALBANY, CA

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PREP: 35 MIN. • BROIL: 5 MIN. • MAKES: 2 DOZEN (1/2 CUP SAUCE)

1 cup white wine vinegar

3/4 cup sugar

1/2 cup water

1 tablespoon orange marmalade

1/4 teaspoon grated orange peel

1/4 teaspoon crushed red pepper flakes

1/2 cup finely chopped salted roasted almonds

2 tablespoons minced fresh mint

1 green onion, finely chopped

1 tablespoon lemon juice

1 garlic clove, minced

1/4 teaspoon each ground cinnamon, cumin and coriander

1 pound lean ground beef (90% lean)

Minced fresh parsley

1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup.

2. Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices. Crumble beef over mixture and mix well. Divide into 24 pieces. Shape each piece into a 3x1-in. rectangle; insert a soaked wooden appetizer skewer into each.

3. Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.

PER SERVING 1 appetizer with 1 teaspoon sauce: 77 cal., 3g fat (1g sat. fat), 12mg chol., 20mg sodium, 8g carb. (7g sugars, 0 fiber), 4g pro.

MINI BEEF CHIMICHANGAS

The first time I made these, I was looking for a way to jazz up some leftover roast meat. Now we make them for parties all the time. The crisp, golden chimis are excellent served with guacamole or all on their own.

—DANIELLE LUADERS CLEVER, MO

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PREP: 30 MIN. • COOK: 5 MIN./BATCH • MAKES: 20 MINI CHIMICHANGAS

2 cups shredded pepper Jack cheese

1 can (15 ounces) black beans, rinsed and drained

1 cup (8 ounces) sour cream

1 cup shredded Colby-Monterey Jack cheese

1 can (4 ounces) chopped green chilies

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes

2 cups shredded cooked roast beef

1 package (16 ounces) egg roll wrappers

Oil for deep-fat frying

Guacamole, optional

1. In a large bowl, combine the first nine ingredients. Stir in cooked beef.

2. Place 1/4 cup filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.

3. In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired.

PER SERVING 1 chimichanga: 284 cal., 18g fat (6g sat. fat), 35mg chol., 423mg sodium, 18g carb. (1g sugars, 1g fiber), 13g pro.

BARBECUE GLAZED MEATBALLS

Stock the freezer with these meatballs and you’ll always have a tasty snack available for unexpected guests. We like to eat them as a main dish with rice or noodles on busy weeknights.

—ANNA FINLEY COLUMBIA, MO

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PREP: 30 MIN. • BAKE: 15 MIN./BATCH • MAKES: 8 DOZEN

2 cups quick-cooking oats

1 can (12 ounces) fat-free evaporated milk

1 small onion, finely chopped

2 teaspoons garlic powder

2 teaspoons chili powder

3 pounds lean ground beef (90% lean)

SAUCE

2 1/2 cups ketchup

1 small onion, finely chopped

1/3 cup packed brown sugar

2 teaspoons liquid smoke, optional

1 1/4 teaspoons chili powder

3/4 teaspoon garlic powder

1. Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.

2. Place meatballs on greased racks in shallow baking pans. Bake 15-20 minutes or until cooked through. Drain on paper towels.

3. In a Dutch oven, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened. Add meatballs; heat through, stirring gently.

FREEZE OPTION Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, gently stirring and adding a little water if necessary.

PER SERVING 1 meatball: 42 cal., 1g fat (0 sat. fat), 9mg chol., 93mg sodium, 4g carb. (3g sugars, 0 fiber), 3g pro.

BACON CHEESEBURGER SLIDER BAKE

Take these to a potluck or serve them up at a big house party. The hearty sliders are just terrific! You can even assemble them ahead of time and freeze.

—TASTE OF HOME TEST KITCHEN

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PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 2 DOZEN

2 packages (18 ounces each) Hawaiian sweet rolls

4 cups shredded cheddar cheese, divided

2 pounds ground beef

1 cup chopped onion

1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

3/4 teaspoon salt

3/4 teaspoon pepper

24 bacon strips, cooked and crumbled

GLAZE

1 cup butter, cubed

1/4 cup packed brown sugar

4 teaspoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons sesame seeds

1. Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.

2. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined.

3. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, 20-25 minutes or until golden brown and heated through.

FREEZE OPTION Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°.

PER SERVING 1 slider: 430 cal., 26g fat (13g sat. fat), 93mg chol., 668mg sodium, 29g carb. (13g sugars, 2g fiber), 20g pro.

FAST FIX

ROAST BEEF FINGER SANDWICHES

These simple sandwiches are ideal for a brunch or quiet get-together, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy.

—ANNDREA BAILEY HUNTINGTON BEACH, CA

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START TO FINISH: 15 MIN. • MAKES: 1 1/2 DOZEN

1/2 cup butter, softened

1/2 cup chopped pitted Greek olives

1/4 cup spicy brown mustard

1/4 teaspoon pepper

6 slices whole wheat bread, crusts removed

6 ounces thinly sliced deli roast beef

6 slices white bread, crusts removed

Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.

PER SERVING 1 finger sandwich: 98 cal., 7g fat (4g sat. fat), 19mg chol., 240mg sodium, 5g carb. (1g sugars, 1g fiber), 3g pro.

5

INGREDIENTS

FAST FIX

MINI PARTY BURGERS

In the South, we love our finger foods. For a party, I make these mini burgers in advance, then wrap, bake and serve them with an assortment of sauces.

—MONICA FLATFORD KNOXVILLE, TN

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START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS

1/2 pound ground beef

1 envelope ranch salad dressing mix

1 large egg

1 teaspoon water

1 sheet frozen puff pastry, thawed

4 slices Havarti cheese (about 4 ounces), quartered

1. Preheat oven to 400°. Place beef in a small bowl; sprinkle with dressing mix and mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

2. In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Remove from heat.

3. Meanwhile, in a small bowl, whisk egg with water. On a lightly floured surface, unfold puff pastry; roll into a 12-in. square. Cut pastry into four 6-in. squares; cut squares in half to make eight rectangles. Place a burger on one end of each rectangle; top with cheese. Brush edges of pastry with egg mixture. Fold pastry over burger to enclose; press edges with a fork to seal.

4. Transfer to a parchment paper-lined baking sheet. Brush tops with egg mixture. Bake 15-20 minutes or until golden brown.

PER SERVING 1 appetizer: 271 cal., 16g fat (6g sat. fat), 54mg chol., 488mg sodium, 20g carb. (0 sugars, 2g fiber), 11g pro.

PHILLY CHEESESTEAK BITES

Here’s a deliciously downsized version of the ever-popular Philly cheesesteak. For perfect bite-size snacks, the sandwich ingredients are layered on waffle-cut fries instead of buns.

—TASTE OF HOME TEST KITCHEN

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PREP: 30 MIN. • COOK: 5 MIN. • MAKES: 1 1/2 DOZEN

1 package (22 ounces) frozen waffle-cut fries

1 medium onion, halved and sliced

1/2 small green pepper, halved and sliced

1/2 small sweet red pepper, halved and sliced

3 tablespoons canola oil, divided

1/2 teaspoon salt, divided

3/4 pound beef ribeye steak, cut into thin strips

1/4 teaspoon pepper

3 tablespoons ketchup

6 tablespoons process cheese sauce

1. Bake 18 large waffle fries according to package directions (save remaining fries for another use). Meanwhile, in a large skillet, saute onion and peppers in 1 tablespoon oil until tender. Sprinkle with 1/8 teaspoon salt. Remove and keep warm.

2. In the same pan, saute steak in remaining oil in batches for 45-60 seconds or until desired doneness. Sprinkle with pepper and remaining salt. On each waffle fry, layer the beef, onion mixture, ketchup and cheese sauce. Serve warm.

PER SERVING 1 appetizer: 106 cal., 7g fat (3g sat. fat), 15mg chol., 201mg sodium, 6g carb. (1g sugars, 1g fiber), 4g pro.

TOP TIP

MAKE SAFETY AN ISSUE

Party foods left out for too long offer the perfect environment for bacteria to grow, so it’s important to keep an eye on them. The USDA says foods shouldn’t sit at room temperature longer than 2 hours. That said, it’s better to place small portions on the buffet table and replenish dishes often. Store hot backup dishes in a 200-250 degree oven or in a slow cooker.

BEEF SPIEDINI

An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels that are stuffed with a marinara-and-crumb filling.

—DESTY LORINO SHOREWOOD, WI

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PREP: 45 MIN. • BROIL: 5 MIN./BATCH • MAKES: 40 APPETIZERS

1 beef top sirloin steak (1 inch thick and 1 1/2 pounds)

MARINADE

1/2 cup olive oil

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

BREADING

1 1/4 cups seasoned bread crumbs

1/3 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon garlic powder

Dash pepper

3/4 cup marinara sauce

ASSEMBLY

1 medium red onion

40 fresh sage leaves

1/4 cup olive oil

1. Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.

2. Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture.

3. Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan.

4. Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.

TO MAKE AHEAD Skewer spiedini as directed but do not add sage and onion. Freeze unbaked spiedini in a single layer on a waxed paper-lined baking sheet. Once frozen, transfer to a freezer container and freeze for up to 1 month. To use frozen spiedini, thread sage and onion as directed. Bake at 375° for 13-15 minutes or until beef reaches desired doneness, turning once.

PER SERVING 1 appetizer: 59 cal., 3g fat (1g sat. fat), 7mg chol., 101mg sodium, 3g carb. (1g sugars, 0 fiber), 4g pro.

SICILIAN NACHOS

Crispy slices of French bread replace classic tortilla chips in this version of nachos, and a savory meat sauce tops things off. My hearty appetizer easily doubles as a main dish—add a salad and you have a comforting dinner!

—SONYA LABBE WEST HOLLYWOOD, CA

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PREP: 20 MIN. • COOK: 35 MIN. • MAKES: 12 SERVINGS

1 pound ground beef

1 small red onion, finely chopped

1 small carrot, finely chopped

4 garlic cloves, minced

3/4 teaspoon crushed red pepper flakes

1/2 cup dry red wine or beef broth

1 can (15 ounces) crushed tomatoes, undrained

1 can (8 ounces) tomato sauce

1/2 cup vegetable broth

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced fresh basil or 2 teaspoons dried basil

48 slices French bread baguette (1/4 inch thick)

2 garlic cloves, halved

1/3 cup olive oil

1 cup shaved Parmesan cheese

1. In a large skillet, cook the first five ingredients over medium heat until beef is no longer pink; drain. Add wine, stirring to loosen browned bits from pan.

2. Stir in the tomatoes, tomato sauce, broth, bay leaf, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Discard bay leaf. Stir in basil.

3. Rub baguette slices with garlic halves; place on ungreased baking sheets. Brush lightly with oil. Bake at 400° for 3-5 minutes or until lightly browned.

4. Arrange toast on serving platters; top with beef mixture and cheese. Serve immediately.

PER SERVING 212 cal., 12g fat (4g sat. fat), 28mg chol., 455mg sodium, 14g carb. (1g sugars, 1g fiber), 10g pro.

FAST FIX

STEAK & PEPPER QUESADILLAS

Great Southwestern flavors combine in this finger-food favorite. The recipe makes a fabulous appetizer or party food, as well as a quick and easy lunch.

—SHARON SKILDUM MAPLE GROVE, MN

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START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1/2 pound beef top sirloin steak

1/2 each medium green, sweet red and yellow pepper, julienned

1 tablespoon chopped red onion

1 garlic clove, minced

1 tablespoon minced fresh cilantro

1/4 teaspoon dried rosemary, crushed

4 flour tortillas (6 inches)

12 cherry tomatoes, halved

1 1/2 cups shredded cheddar cheese

1. On a greased grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.

2. Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary.

3. Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray.

4. Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges.

PER SERVING 2 wedges: 336 cal., 18g fat (10g sat. fat), 68mg chol., 511mg sodium, 20g carb., 1g fiber, 25g pro.

MINI ROSEMARY-ROAST BEEF SANDWICHES

Roast beef sandwiches never last long at a party, especially if you dollop on the mayo, mustard, horseradish and pickled giardiniera relish. Give them a try!

—SUSAN HEIN BURLINGTON, WI

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PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. + CHILLING • MAKES: 2 DOZEN

1 beef top round roast (3 pounds)

3 teaspoons kosher salt

2 teaspoons crushed dried rosemary

2 tablespoons olive oil, divided

2 teaspoons pepper

2 cups mild giardiniera, drained

1 cup reduced-fat mayonnaise

2 tablespoons stone-ground mustard

1 to 2 tablespoons prepared horseradish

24 Hawaiian sweet rolls, split

1. Sprinkle roast with salt and rosemary; wrap tightly in plastic. Refrigerate at least 8 hours or up to 24 hours.

2. Preheat oven to 325°. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.

3. Transfer to oven; roast 50-60 minutes or until a thermometer reads 135° for medium-rare. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand for 1 hour. Refrigerate, covered, at least 2 hours or until cold.

4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.

5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

PER SERVING 1 mini sandwich: 220 cal., 9g fat (3g sat. fat), 50mg chol., 466mg sodium, 18g carb. (7g sugars, 1g fiber), 17g pro.

FLAME-BROILED FAVES

Firing up the grill? Turn here for all the stick-to-your-ribs entrees you could ask for! From steaks to burgers and from kabobs to fajitas, this beefy selection of fiery greats guarantees success every time you light the coals. Try some new favorites, too, such as meat loaf, tacos and meatballs made over an open flame.

GRILLED FLANK STEAK WITH SUMMER RELISH

My garden produces a full harvest of produce, and I use all of it to make the flavor-packed relish for this tasty steak.

—BRENDA WASHNOCK NEGAUNEE, MI

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PREP: 25 MIN. + STANDING • GRILL: 20 MIN. • MAKES: 4 SERVINGS

3 garlic cloves, minced

1 teaspoon sea salt

1 teaspoon dried rosemary, crushed

1 tablespoon olive oil

1 beef flank steak (1 1/2 pounds)

RELISH

4 large ears sweet corn, husks removed

4 green onions

2 medium tomatoes

1 poblano pepper

2 tablespoons olive oil, divided

1 medium ripe avocado, peeled and cubed

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1. Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.

2. Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.

3. When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

PER SERVING 5 ounces cooked beef and 1 cup relish: 547 cal., 30g fat (8g sat. fat), 81mg chol., 907mg sod., 36g carb. (12g sugars, 7g fiber), 39g pro.

GRILLED STUFFED MEAT LOAF

Meat loaf on the grill? Absolutely! A twist on the traditional, this meat loaf recipe lets you get out of the kitchen. My husband enjoys it served with grilled corn on the cob.

—MELISSA MASEDA DIXON, CA

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PREP: 25 MIN. • GRILL: 50 MIN. + STANDING • MAKES: 8 SERVINGS

2 cups sliced fresh mushrooms

1 medium onion, thinly sliced

1 tablespoon butter

1 large egg, lightly beaten

1/3 cup whole milk

1/2 cup old-fashioned oats

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds ground beef

SAUCE

1/2 cup ketchup

2 tablespoons brown sugar

2 teaspoons prepared mustard

1. In a large skillet, saute mushrooms and onion in butter until tender; set aside.

2. In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle; spoon mushroom mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and